Tomato and Chickpea Soup

Mouth watering and full of fresh flavors, this soup was an instant winner with the family.  My son loved the soft chunky tomatoes and rice; I loved the fresh cilantro and chickpeas - OH it was ALL GOOD!


  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 (14 oz) can cooked chickpeas or 1 1/2 cups home cooked chickpeas
  • 3 cups water or vegetable broth
  • 1 cup cooked rice
  • 1 can (14oz) diced tomatoes with juice
  • 2 to 3 tablespoons tomato paste
  • 1 1/2 teaspoon dried parsley
  • 2 to 3 tablespoons fresh cilantro, chopped
  • salt and fresh ground pepper

In a large pot over medium heat, cook onion until soften.  Add garlic, chickpeas, water, cooked rice, tomatoes, paste,  and dried parsley.  Bring to a boil then reduce heat to simmer for 25 minutes, stirring occasionally.

Add in chopped cilantro, season with salt & fresh pepper to taste.  Remove from heat, let stand for about 7 to 10 minutes to blend the flavors.  Soup will thicken up, too.  You're ready to eat!

Tastes wonderful with fresh baked bread on the side.